In the blender or food processor combine and puree the garlic,
orange zest, rosemary, orange juice, olive oil, salt and pepper
Wash and thoroughly dry the turkey, inside and out
Loosen the
skin from the breast of the turkey
Pour some of the orange
sauce under the skin of the turkey and rub the remaining sauce
over the outside
Slip the orange slices between the skin and
meat of the turkey breast.
Truss the turkey and rotate on the spit rods for 11 to 12 minutes
per pound or until the internal temperature reaches 170 degrees
on the instant thermometer inserted in the thigh meat
